- 2 1/2 - 3 lb. whole salmon filet
- koser salt and freshly-ground black pepper
- 6 tbsp unsalted butter, softened
- 2 tbsp light brown sugar
- 3 tbsp this little goat went to cuba, divided
- cooking oil, such as canola or vegetable oil
- 2 pints heirloom cherry or sungold tomatoes
- 4 large garlic cloves, smashed
- fresh cilantro leaves, for topping
- Preheat the oven to 350 degrees.
- Pat the salmon dry and season with salt and pepper. In a small bowl, combine the softened butter, brown sugar, 2 Tablespoons This Little Goat went to Cuba spice and ½ teaspoon salt.
- Place the salmon on a large sheet of foil (large enough to wrap around the entire piece of fish). Rub all over with the Cuba-spiced butter. Wrap loosely in foil and place on a baking sheet. Transfer to the oven and roast for about 20 - 25 minutes, until almost cooked through.
- Meanwhile, as your salmon roasts, heat 1 Tablespoon cooking oil in a large skillet over medium/medium-high heat. Once hot, add in the tomatoes. Let cook, undisturbed, for about 2 minutes, allowing the tomatoes to achieve a golden brown blister.
- Stir in the crushed garlic, 1 Tablespoon Cuba spice and ½ teaspoon salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the tomatoes are softened and broken down. Season to taste with salt and keep warm over low heat until ready to serve.
- Turn the oven to broil, uncover the salmon and transfer to the upper oven rack. Broil for about 2-4 minutes, until the salmon skin begins to crisp up and turn golden brown.
- Transfer salmon to a serving platter. Top with blistered tomatoes and fresh cilantro and dig in!